FOR LUNCH OR DINNER

FOR A PRIVATE EVENT:

OPENING HOURS:

Lunch: Thursday and Friday from 12:30 to 2:15 pm
Dinner: Monday to Friday from 7:30 pm to 10:15 pm

Closed from Friday December 21st after lunch until Wednesday January 2nd for dinner.
Open Monday December 31st for dinner.

Jacket is required for gentlemen

The teamte- a -m

Romain Meder

Head Chef

Native of Franche-Comté, Romain did his training in France and then realized his traveling dreams by exploring the world, discovering new flavours. He worked for a year in the British West Indies where he became acquainted with Caribbean spicy cuisine. Upon his return, he spent two years with Hélène Darroze in Paris, then hones his talent at the service of the prestigious Maison Potel et Chabot. Then, Alain Ducasse takes notice...

Romain Meder

Head Chef

Alain Ducasse notices him and calls him to his side at the Plaza Athénée, first as chef-de-partie and then as sous-chef before being named chef at La Cour Jardin. He then earns the position as Chef at Spoon des Iles in Mauritius, after which he is entrusted with the launch of Idam in Doha (Qatar), in the restaurant located in the Museum of Islamic Art. In early 2014, he returns to Paris to rejoin Alain Ducasse au Plaza Athénée where together, they plan reopening of the restaurant, becoming the new Executive Chef, under 36 years old.

Denis Courtiade

Restaurant Manager

While first aiming to become a pastry chef, Denis Courtiade discovers the service aspect of the profession at the Auberge des Templiers, a two-star hotel located in Sologne. After a parenthesis in the Versailles Cercle des officiers, he worked as headwaiter in several great restaurants. In 1989, he settles in the restaurant La Belle Otero, at the Carlton hotel in Cannes. In 1991, at age 25, he is awarded the “Trophée Jacquart de Meilleur chef de rang de France”. He is immediately contacted by Alain Ducasse.

Denis Courtiade

Restaurant Manager

A partnership immediatly takes shape between Alain Ducasse and Denis. Le Louis XV in Monaco, then London, followed of a position as first maître d'Hôtel in Paris, at the Alain Ducasse restaurant located avenue Raymond Poincaré. Finally, in August 2000,when Alain Ducasse moves to the Plaza Athénée, Denis Courtiade is named restaurant Manager. The story goes on...

Jessica Prealpato

Head pastry chef

After an Arts-based school leaving certificate, Jessica Prealpato began studying psychology but she quickly realised that her real love was cake making. She moved to the hotel school in Biarritz and took a higher-level vocational course, majoring in culinary art and presentation. In her second year, she took the specialist “restaurant pastry chef” course.

Jessica Prealpato

Head pastry chef

After an Arts-based school leaving certificate, Jessica Prealpato began studying psychology but she quickly realised that her real love was cake making. She moved to the hotel school in Biarritz and took a higher-level vocational course, majoring in culinary art and presentation. In her second year, she took the specialist “restaurant pastry chef” course.

She completed her first period of work experience at La Chèvre d’or in Eze under Philippe Labbé. She followed this with a placement at L’Hostellerie de Plaisance in Saint-Emilion where she worked under Philippe Etchebest. In 2009, she began working for the Ibarboure brothers in Bidart as a commis then as a demi-chef de partie, preparing cakes and pastries.

In January 2010, she joined Frédéric Vardon’s staff for the opening of the 39V restaurant in Paris. She spent two years there as chef de partie before becoming junior sous-chef at the Park Hyatt Paris Vendôme. In November 2012, Frédéric Vardon contacted her again and gave her a job as chef pâtissière for the Corfou Group. As an executive chef, she travelled extensively in France and in other countries, working in Dubai, Tokyo, Beirut, St. Petersburg etc. She learnt about new cultures and discovered new products and new tastes.

In November 2015, she joined the team at the Alain Ducasse au Plaza Athénée restaurant as chef pâtissière.

Gérard Margeon

Executive head sommelier

Born in Beaune in 1961 (an excellent vintage!), he started learning his craft in Burgundy. He then joined the Miramar in Biarritz, followed by le Meridien Montparnasse in Paris. His meeting with Alain Ducasse, in 1993, then takes him to the Louis XV in Monaco...

Gérard Margeon

Executive head sommelier

He is named head sommelier at the Louis XV, before taking the position of 1st head sommelier at the restaurant Alain Ducasse au Plaza Athénée. In 2000, he is appointed the complete responsibility of all Alain Ducasse restaurants wines, for which he develops wines menus, juggling more than 5,000 references.

Laurent Roucayrol

Restaurant head sommelier

Laurent Roucayrol discovered his vocation through a curious twist of fate. After finishing the Ecole Hôtelière de Saint-Cloud in 1990, he by chance stumbles upon an ad for a job offer at Fouquet's Europe, then at La Defence. A commis sommelier job is available. Two days earlier, by chance, he had presented himself to the restaurant, to offer his services. He is immediately called for an interview where his motivation seduces the head sommelier and director. Laurent Roucayrol thus begins his career as sommelier...

Laurent Roucayrol

Restaurant head sommelier

Laurent then gains experience in various restaurants, and in 1996, he meets Gérard Margeon who hires him as second sommelier at restaurant Alain Ducasse Avenue Raymond Poincaré in Paris. When Alain Ducasse moves to the Plaza Athénée, he follows as head Sommelier.